Bake the Chicken for 20-25 mins in oven with Salt, Peeper Powder, Garlic Powder, then shred it.
Boil the Pasta with Salt and keep it aside.
Cut the Carrots, Onion & Celery in small pieces.
Heat (in Medium Flame) Olive Oil in a Wok, add Bay Leaves. Afterwards add Onion & Celery. Stir for a min.
Add the Carrots, salt and Pepper. Stir again for 2 mins.
Add the minced Garlic (1 tbsp) and cover the wok with a lid for 2-3 mins.
Add the Chicken Broth, then add all the spices (Thyme, Rosemary,Sage, Oregano).
Reduce the flame to low-medium, cover the Wok with a lid and let your soup cook for another 5 mins. [the_ad id="2092"]
Add the boiled pasta, Chicken, Black Pepper Powder & 1 Tbsp Butter. Taste the soup and adjust the salt if needed. (I had added pinch of sugar just to adjust the taste as per my choice)
Cover the Wok with a lid and cook for another 1-2 mins.
Your Chicken Noodle Soup is now ready to be served.
Nutrition Information
Serving size: 5
Recipe by Fun Love and Cooking at https://www.funloveandcooking.com/chicken-noodle-soup-recipe/